Panki

Ingredients

• 1 cuprice flour
• 1/2 cupsour curd
• Water as required
• 1tsp ginger / green chilli paste
• 1/2 cupcoriander leaves
• 2 tbspoil
• 1/4 tspoil
• 1/4 tsphaldi
• 1packet eno fruit salt (If you don’t have eno, then I put 1/2 tsp baking soda + squeeze of lemon + rock salt pinch)
• Banana leaves

Instructions

1. 1

   Mix all the ingredients in a bowl. Add water gently to make a batter of pouring consistency. I usually make it a little thin so the panki’s are thinner. Add salt after you make the batter so that you can adjust the salt accordingly.

2. 2

   Let the batter rest for 30min to an hour.

3. 3

   When ready, take each banana leaf cut in a size that will fit on your pan. Grease one side of it.

4. 4

   Put it on a hot pan.

5. 5

   Spoon the batter onto the greased side of the banana leaf in a thin layer,

6. 6

   Cover the batter with another banana leaf greased side down.

7. 7

   Now let it cook on the pan, till the bottom of the banana leaf is brown. Flip over and cook on the other side of the banana leaf. You know when its done when both banana leaves are brown and the batter inside has cooked.

8. 8

   Take out and server hot with green chutney.